Everyone’s Coconut

Ice Cream Sandwich

MAKES 6 SANDWICHES

GATHER

1 tablespoon ground flax seeds

3 tablespoons water

½ cup gluten-free flour (we prefer Cup4Cup brand)

1⁄3 cup coconut sugar

1 teaspoon baking powder

¼ teaspoon kosher salt

1 cup unsweetened shredded coconut

¼ cup coconut cream

½ teaspoon pure vanilla extract

1 pint oat-milk ice cream or other non-dairy ice cream, softened slightly

MAKE IT

1. Preheat the oven to 325°F. Line an 11 x 17-inch baking sheet with parchment paper and set aside.

2. In a small bowl, combine the flax seeds with water. Set aside for 5 minutes to thicken.

3. In a medium bowl, combine the flour, coconut sugar, baking powder, and salt. Whisk to combine. Stir in the shredded coconut.

4. Add the coconut cream and vanilla extract to the thickened flax seed mixture and stir to combine. Scrape this mixture into the dry ingredients and combine well until a shaggy mass forms. Using your hands, press the mixture together until a wet dough forms.

5. Using a 1½-tablespoon scoop, form 12 dough balls, placing them on the prepared baking sheet leaving about 2 inches between each cookie. Using wet fingers, press down each dough ball to create a

2½-inch circle. Note: You can make bigger but fewer cookies, just make sure you have an even amount!

6. Bake for about 12 minutes or until slightly golden. Note: The cookies are meant to be soft, so they won’t be rock hard when you bite into them after freezing.

7. When the cookies have cooled completely, scoop about a 1⁄3 cup of ice cream onto one cookie and top with a second cookie to create a sandwich. Freeze. Remove from the freezer about 10 minutes before serving.